Hi Everyone, I'm pretty excited to be sharing this recipe with you today but first, let's chat about dairy!
Many of us are allergic to it, sensitive to it, or have developed a love hate relationship with it. We eat, we enjoy, our stomachs hurt, our complexion suffers, but we just can't imagine a life without the good stuff.
Taking the dairy-free lifestyle for a test drive or committing to it because of sensitivities can be a challenge... but it doesn't have to be this way! After a decade of being dairy-free and learning what it takes to thrive on the diet, I created the Done with Dairy Toolkita (free) guide to living dairy-free with loads of dairy-free recipes and health tips from yours truly.
When I'm in a crunch and need some dairy-free inspiration, I turn to the toolkit and my problem is solved!

One of my favorite tricks to making a healthy, dairy-free, Skinnytaste approved dessert is to use cauliflower in place of thick creams and added starches.
I know what you're thinking, 'cauliflower in dessert?' YES! If you flavor it just right; with things like vanilla extract, lemon or orange zest, chocolate or citrus juice, you do not taste the cauliflower one little bit. All you have is smooth, creamy, sweet goodness.
Skeptical? I have just the recipe that will prove that dairy-free doesn't mean that you have to be gnawing on cardboard, or giving up your favorite low-fat treats. This pudding is impressively low in fat, rich in flavor, highly creamy, and under 130 calories per serving. Crazy, right?
Let's get right down to business!

Important Notes from Leanne –

Make sure you weigh your cauliflower or, if you don't have a scale, only roughly chop the florets, measure and then cook.

If you do not have a powerful blender like a Blendtec or Vitamix, opt to finely grind your cauliflower before cooking so that it is easier to puree.

Add cauliflower, almond milk, sugar, extract and zest to a medium sized saucepan. Bring to a boil on medium-high heat, uncovered. Once boiling, reduce heat to a simmer and cook uncovered for 5-7 minutes, until cauliflower is very soft. Remove from heat.

Add in lemon juice and pour into the bowl of your food processor or blender. Blend on high for 1 minute, or until very smooth.
Pour into a clean bowl and allow to cool at room temperature.
Cover and refrigerate overnight, for at least 18 hours. Refrigeration helps the bold lemon flavor subside and really transforms this pudding. Do not skip this step!

Substitution notes:

Feel free to use any type of non-dairy milk you have on hand. I like using unsweetened almond milk for my dessert recipes because it's naturally sweeter (and lower in fat and carbs) than other non-dairy milks.

Any type of sugar would work here. White, brown, coconut sugar...

Author bio: Leanne Vogel is a holistic nutritionist on a pursuit of self-discovery through allergen-free recipes, travel, yoga and inward reflection. During her trip to India last year, Leanne was inspired to cut the extra baggage out of her life, embrace her true self and begin to live authentically. After returning home, she quit her highly successful corporate job and moved across the country, all in pursuit of the life she'd always dreamed of. You can find Leanne living out her healthy journey as she documents her latest kitchen adventures on her blog, www.healthfulpursuit.com.
Connect with Leanne
Facebook: healthfulpursuit
Twitter:@be_healthful

Hey Tracy - adding the huge dose of lemon kills the cauliflower taste and blending it makes it smooth and creamy, just like pudding. I'm not a fan of plain cauliflower and I couldn't taste it one bit! But totally understand you not wanting to try it. Definitely a preference thing :)

It really, really doesn't taste like cauliflower at all. I went around the neighborhood and asked all the neighbors to test it. NO ONE guessed cauliflower... no one! They thought it was just milk! mwahaha!

i just made this!! it is yummy even without cooling. i did add a bit of lime juice too and used liquid stevia and 1-2 tsp of maple syrup for the sweetener! my blender could not blend it well enough, so i put it in the food processor for a loooong time (over 10 minutes!) its still a little gritty for a "pudding", but the texture is nice and creamy so I don'y mind! thanks for this recipe!! very cool idea.

Hey Sarah - I'm so happy that you like the result. As for the smoothness... if you try it again, try cooking it a bit longer. I used a vitamix so it got the mix really smooth. But if you don't have one, cooking it longer will make it easier for your blender or food processor to process.

I just made this using skim milk and liquid sweetener. It turned out okay, but it's a little gritty and sickly tasting. I'm hoping it takes on a better flavour once chilled over night. I'd be interested in trying this again using other flavours (mmmm chocolate), but I don't think I'd make this particular combination again. Fingers crossed this little dessert changes my mind tomorrow! ;)

Hey! Having it sit overnight allows the lemon flavor to calm down and removes all cauliflower flavor. I'm confident that you'll enjoy it tomorrow :) As for the smoothness, if you do try it again, you could try cooking the mix longer so that your blender or food processor can blend it easier. I used a vitamix to blend it so it completely pulverized the mix. I hope that helps!

I was so excited about this recipe I made this last night. I cooked the cauliflower at least 5 minutes longer than suggested. I used my Ninja blender, which is not a vitamix, but is pretty powerful. It came out with a gritty texture that I could not smooth out, but I decided it would probably be better left overnight. I checked on it this morning and it isn't looking good. The texture is gritty and it does not appear to have thickened at all. The pudding smells slightly of cauliflower and is not sweet enough (and I don't require things to be that sweet). I do confess, I put a little extra lemon juice, so that may be the problem. Even if the flavor was great I don't think I could get over the non-pudding texture though. Probably going to throw it out unless it has somehow improved by this evening.

I'm sorry that it didn't work for you, Kristin. That's so strange. Did you chop the cauliflower up like in my picture? It shouldn't be gritty, but I'm beginning to think the vitamix is king in this situation! I'd love to know how it goes this evening.

I made this last night as well, also in a ninja and I could smell the cauliflower too! Hoping that by this evening it has morphed into something amazing! I might run it through the food processor when I get home if I find it hasnt set too well.

I just made this and even before getting to room temp and refrigeration its REALLY good!!! I did use a Vitamix so the consistancy is really smooth and exactly like a pudding. I can't wait to see how it taste after letting it sit, what a GREAT idea! Thanks!!

I made this yesterday and couldn't resist and didn't wait the 18 hrs of chill time. It was great. I sweetened it with raw organic honey. I don't think the consistency was exactly pudding like.That being said I would definitely make it again. I think I might try to make a chocolate pudding and maybe even a coffee flavored with instant coffee.

My son hates cauliflower and avocado, but last night he ate a pizza with a crust made out of cauliflower and a 3 minute chocolate pudding made out of avocado. Enjoyed both and had no clue until I told him after the fact. It is amazing how versatile some of these veggies can be. Thanks for this, I will absolutely give it a go.

Ok I just made this and I used my Ninja but I used the single serving cups with the blade on the bottom. I have figured out anytime I want a SUPER smooth texture that's the only way to go. It was pretty good already! I can't wait to try it tomorrow when it's worked it's magic!

I just made this on Sunday so we could have it last night. Mine did not turn out so good. There was a very strong cauliflower taste and it was very very bitter. I don't think that I chopped the cauliflower small enough which caused my cooking time to increase. My milk ended up separating and getting watery. I believe the increased cooking time made the rind really bitter too. I did substitute honey for sugar-it seems other users did the same thing without issue. I'm pretty sure it was the cooking time that ruined my recipe. I'm going to try it again and see if I can fix it! I'm ready to give up on this recipe just yet!

I was really excited when I saw this recipe and I made a batch Sunday evening. I put in two lemons worth of zest because I love lemon flavor. I followed the instructions and blended the ingredients well. I let it set and then chilled it for a day.When I first opened up the pudding a strong fermented cauliflower smell emitted from the container that was fairly unpleasant. Me and my fiancee both tried a spoon full and then poured it down the sink. Unfortunately the texture and flavor were too off to eat. I think the pudding needs something to make it creamier like tofu.

I was blown away by this too! Wow, I could not stop eating it right out of the food processor. I cooked my cauliflower for probably 20 minutes total. The first 10 being covered at which point I then mashed it with a potato masher before simmering the final 10 minutes. Another 10 minutes in the food processor and it was sooo creamy. I am going to try a chocolate variation this weekend. I had no hint of cauliflower. I can't wait to see if it improves or not after sitting inthe fridge overnight.

Waiting 18 hours also allowed my kitchen not to smell of cauliflower and to fool my family, but it didn't work very well. The pudding doesn't taste of cauliflower but lets a strange aftertaste and looks like applesauce. You must get used of it. Not bad but a bit strange.

I Made this pudding recipe and followed the directions exactly - although I did not get the creamy texture like some of the other 'comments' already posted. I waited a full 24 hours before trying and found the smell and strange aftertaste of cauliflower too strong. I decided to chill it for another day and unfortunately didn't taste any difference. It sounds like getting the pudding to a very smooth texture is the trick. Still was an interesting recipe to try as I love cauliflower whether it's steamed, roasted or even raw!

How did you get 3 PointsPlus per serving? The only PP I can find in this recipe is the almond milk, which is 1 PP and sugar which is 1 PP per tablespoon. So, I'm coming up with 3 PP for the whole batch. Thanks!

As always I love your awesome recipes! I made this in the vitamix BUT instead of chopping first I put it in my food processor and then cooked it and then blended it; turned out grea. Also I switched it up with caco powder and it rocked! Thank you for making it nut free as well! I heart your blog!!

I've been reading Leanne's Healthful Pursuit blog since I went dairy and gluten free... and honestly, it's saved my life SO many times! And when I'm heading to a party and the host or hostess wants to know what to prepare for me, I always send him or her Leanne's way! This one is another winner; I have cauliflower and lemons in my fridge... guess what I'm having for dinner tonight??

Okay, so just an update, because people seem to have some consistency issues!

1) Cook this by WEIGHT, not volume. 3 cups of MY roughly-chopped cauliflower was about 500 grams, but Leanne's was 350. I tried it both ways, and the 500-gram one tasted WAY too much like cauliflower and had consistency issues, even in my vitamix.2) I upped the sweetener by half -- 3 tbsp of honey.3) Instead of vanilla extract, I used half of a vanilla bean pod (the insides), because it's all I had.4) I cooked the cauliflower until it was basically mush.

And.

Let me tell you.

It was AMAZING.

I didn't even need to wait 18 hours! I have one cup of it in the fridge waiting, but I ended up gobbling another cup of it while it was still piping hot.

So coconut milk is easily substituted for almond milk in this recipe (because I have no almonds and am going to experiment with scratch coconut milk)? I only ask, because sometimes coconut seems to weaken lemon flavor, (to me). In which case, adding more zest or juice would be the best option?

Congratulations Leanne! This is a beautiful recipe and I am quite sure it is bursting with flavor. Cauliflower is indeed a weird ingredient, but I happen to have a head of it in my fridge. So after I pick up some lemons we will be good to go.

It is so fantastic to see you recognized by having your recipe featured here.

Interesting... After reading (most of) the comments, I have a few thoughts, but one stands above the others: For the commentors who didn't care for the results due to a heavy cauliflower aroma, I would inquire as to how FRESH their cauliflower was. I'm thinking that, being a cruciferous veggie, it could get overwhelmingly powerful if it wasn't very, very fresh.

Even though I don't have a Vitamix (yet), I think I'm going to give this a try using my NutriBullet. I'll probably halve the recipe or maybe try mixing up half with lemon and half with chocolate. Heck, why not? What's a good kitchen without a little experimentation???

Dessert as dinner.....I'm totally in. I will use the above suggestions and chop it in my mini processor first, then cook it, and then blend it again after. Not sure what milk to use...can't eat almond milk and all the coconut milk here has carageenan in it...I may just try regular dairy milk!

To those of you saying it's not as thick as pudding, try adding some sunflower seeds or cashews to the mix (soaked, if you don't have a Vitamix). I often use nuts/seeds to thicken soups, sauces, and even dressing. I'm sure it would work here.

HEY Leanne!You know I am a huge fan of your blog, but this makes me so excited! I have a huge dessert craving (yes I know its pretty obvious) and I have a new years resolution to try new vegetables in new ways, so this will be how I try some cauliflower! I have been wanting to roast some too, and since I just cook for myself. Thanks for the recipe!Amanda B

Way to go, Leanne! I'm always amazed at how creative, easy, and versatile your recipes are, and this one is really a stunner. I don't usually buy cauliflower (can't bring myself to love it in regular rotation), but I heart me some lemon and haven't had pudding in FOREVER. Count me in!

I am definitely trying this one as it is in my "favorites" along with yr cream of mushroom soup which was made with cauliflower - love tricking my husband who was always a picky eater - I used the soup recipe over shiratake noodles as well as the chicken cutlets and going to make the pudding today or tomorrow as we are expecting a snowstorm and this will be a nice treat in front of the fireplace. Thanks for the great recipes and I am on both Gina's yr email list so I will always be well informed of yr new creations.

I made this last night, thinking it'd be a good Daniels Fast recipe/dessert. It was PURE NASTINESS! Texture didn't turn out anything like the picture, but I could have gotten past that if it actually tasted good.

I made this last night and was SO excited to eat it tonight. Unfortunately after one bite I dumped the entire batch down my drain. It was grainy & tasted like lemon-flavored cauliflower! GROSS! I might try this again - and improvise - add more vanilla and go with a chocolate flavor instead of lemon. The flavoring ingredient needs to be WAAAAAY stronger than lemon to mask the cauliflower. YUCK!

Hi Leanne! I made this last night and it's currently chilling for tonight! But.. after looking more closely at your picture and reading the reviews, I'm afraid I didn't puree it enough... what if I put the chilled pudding back into the food processor and puree it more? Do you think that will help or is that a bad idea? Thanks in advance for your advice!

I made something similar to this the other day. I made it with some carob powder instead of lemon and used no sweetener, and it was still amazing. I doubled the amount of milk, pulsed the cauliflower before cooking (my blended isn't that strong) and just cooked it until it boiled down, which took a while, but I was patient, thankfully. It did take a few blends and scrape downs to get it smooth, but once it did, I was really blown away by the texture...so much like pudding! I should probably add some lightly sweetened milk or some fruit next time for extra sweetness (or even jusst a little more carob), but I love the idea.

I've made this recipe twice. The first time I made it I used a small food processor. It didn't turn out great. Even after chopping the cauliflower to death, I still had small bits in the pudding. And the cauliflower had an overpowering taste. The second time I used a Vita-Mix processor. This time it turned out perfectly! Needless to say, I believe that this recipe won't work unless you have a high-powered blender/processor. Without it, you will not get the smooth creaminess like you do with the Vita-Mix. Also I find that it is better if you use fresh organic cauliflower. The first time my cauliflower had been in the fridge for a week or so. Fresh and high power are the way to go!

I made this recipe a few weeks ago - excited because I am limiting dairy in my diet (my adult acne has improved dramatically - why has no one told me that dairy could be related to acne all these years??). I blended it in my food processor, and it still had a unpleasant grainy texture. I tried straining it, but then was left with a very watery substance that didn't thicken. I mixed it back together and tried it the next day. I thought the taste was excellent - very bright lemony. It still smelled of cauliflower though, so it was difficult to eat because I could smell it every time I brought the spoon to my mouth. And the texture was a deal-breaker for me too. Like others have said, I think having an actual VitaMix would help a lot. So, it didn't work for me, but thanks for sharing! I am always up for trying new recipes!

I had the same bad results as some others who've posted above - tasted like lemon juice and cauliflower with a gross, grainy consitency. :( I have a good food processor, but sounds like a Vitamix is the only thing that makes this recipe work.

I was so so excited for this recipe. I love lemon and some of my favourite recipes use cauliflower as a substitute for major components. I don't have a vita-mix and maybe that's where I went astray but grainy texture aside the flavors didn't meld whatsoever. It tasted like two separate ingredients: Lemon and Cauliflower. Quite unfortunate!

So, forgive me for being a little new to the g-f world, but is this a gluten-free recipe? Most of my g-f friends are d-f, too, and always ask me if I have found anything yummy-looking in my recipe wanderings :-)

I love the idea and the execution! It worked well in my Vitamix but based on the comments, I chopped extra fine and cooked longer than suggested. Lovely:) I get tired of roasting the heck out of cauliflower all the time! I had it by itself and also used it as a layer in my breakfast parfait...perfect!!

I didn't like it. I just thought it tasted a little too much like lemon mixed with cauliflower and almond milk - even after the 18 hours of rest the flavors just didn't melt together. Not much like a rich lemon pudding. :( Sad. I was really hoping this was going to be a surprise winner!

This is a great concept- my attempt was not a success (too grainy/mashed consistency; too much cauliflower taste), but I think I will play with the concept and see what I can create- this has potential. Plus it got me to buy cauliflower and reminded me of what a great low cal snack roasted, seasoned cauliflower is :). I hope I can crack the code on this recipe cause it's light and really healthy! Thank you for the muse :}

This is amazing! I've got multiple allergies and some of them being dairy, eggs, corn and even coconut. I always try and make new allergy free recipes as I come across them, and I never thought that I'd come across a pudding one as good as this. Once I tasted it I kind of expected the cauliflower taste, but it really didn't come across at all. Amazing! Thanks for sharing! :)